Coffee crème brûlée | Emmi Caffè Latte
|230 ml||Emmi CAFFÈ LATTE Cappuccino|
|140 ml||full-fat cream|
|4 tbsp||brown sugar|
Briefly bring the Emmi CAFFÈ LATTE and sugar to the boil until the sugar has dissolved. Leave to cool slightly and add the cream. Add the egg yolks, stirring constantly. Pour through a fine sieve into 4 small oven-proof moulds. Place the moulds in a baking dish.
Add enough hot water to the dish so that it comes up to 2 cm below the rims of the moulds. Allow to thicken in a preheated oven at 140°C for about 45 minutes.
Leave to cool and set in the fridge overnight.
Before serving, sprinkle the brown sugar over the coffee crème brûlée and use a chef's blow torch to caramelise it until golden brown.